Warning: ob_start(): non-static method wpGoogleAnalytics::get_links() should not be called statically in /homepages/12/d92832203/htdocs/digestLA/wp-content/plugins/wp-google-analytics/wp-google-analytics.php on line 259
Introducing Sous Chef Michelle » digest LA

It has been a long week and a half since I got back from Cannes. I haven’t had the energy to take a single picture. Last Friday, I started working as a sous chef for the culinary classes at Sur La Table taught by Chef Martin Gilligan. I have to pause here and say that none of the views expressed by me or on this blog represent the views of Sur La Table. So, with that out of the way, man being a sous chef is hard. The first class I worked on was Recipe’s from LA’s Top Chefs. I was in charge of Govind Armstrong’s Truffled Gruyere Fondue. Fondue was definitely an easy start for me. The class was still hard work. It was a whirlwind of running around and doing dishes. When we paused to taste the dishes, the food was amazing. I can’t wait to try to makeBen Ford’s Crispy Flattened Chicken with Garlic Mashed Potatoes, Corn and Black-Eyed Peas Succotash. I am not sure if I will make it, but Nancy Silverton’s Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookies is pretty darn delicious.

The next class I covered was a knife skills course. Knife skills? No problem, I got skillz. The thing with the class is that the chef teaches everyone knife skills while the sous chefs whip up dinner for all the students with the veggies that they have been cutting. I really enjoyed the pace of this class. We improvised and made a butternut squash soup, glazed carrots, potato gratin, penne with tomato relish and french fries with truffle oil. Everything turned out really well and I got to say to someone, “oh you want me to chiffonade that?”

blog comments powered by Disqus